Dinner

Crab-Stuffed Avocado Recipe

ByClara Bennett March 31, 2026March 31, 2026

Introduction

This Crab-Stuffed Avocado recipe is a fresh and vibrant appetizer perfect for warm-weather gatherings or light lunches. Creamy avocado halves are filled with a zesty crab salad, balanced by hints of mango, jalapeño, and lime. It’s easy to prepare and sure to impress your guests.

The image shows several avocado halves arranged neatly on a white marbled surface. Each avocado half is filled with a colorful, chunky mixture consisting of white crab meat, bright yellow pineapple pieces, and red bell pepper chunks. The filling has a creamy texture and is generously sprinkled with thin slices of green onion and a light dusting of red seasoning on top. The outer skin of the avocados is dark with a rough texture, while the inner flesh is a smooth, pale green, creating a fresh and vibrant contrast. In the upper right corner, a white plate holds some round, golden snack chips. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz. jumbo lump crab, picked over
1 roma tomato, finely chopped
1 jalapeño, seeds removed, finely chopped
1 scallion, green and white parts separated, thinly sliced
1/4 cup finely chopped mango (from about 1 small mango)
2 tbsp. chopped fresh cilantro
Kosher salt
2 tbsp. sour cream
1/2 tsp. chili powder, plus more for serving
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
2 tbsp. fresh lime juice, divided
4 ripe avocados, halved, pitted
Flaky sea salt
Plantain chips, for serving

Instructions

Step 1: In a large bowl, combine crab, tomato, jalapeño, white scallion parts, mango, and cilantro; season with a pinch of kosher salt. Using a rubber spatula, fold gently until combined.
Step 2: In a small bowl, mix sour cream, chili powder, cayenne pepper, garlic powder, 1 tablespoon lime juice, and 3/4 teaspoon kosher salt until smooth.
Step 3: Scoop about 2 teaspoons of flesh from each avocado half, leaving about a 1/4-inch border. Reserve the scooped avocado in a small bowl.
Step 4: Drizzle avocado halves with the remaining 1 tablespoon lime juice and season with a pinch of flaky sea salt. Mash reserved avocado flesh with a fork until smooth. Add 1/4 cup of the mashed avocado to the sour cream mixture and mix until smooth. Gently fold this mixture into the crab mixture until well combined.
Step 5: Arrange avocado halves on a platter. Spoon the crab mixture into the avocado halves. Top with green scallion parts and a sprinkle of chili powder. Serve with plantain chips alongside.

Tips & Variations

Use fresh crab meat for the best flavor, but canned lump crab can work in a pinch.
If you prefer less heat, reduce or omit the jalapeño and cayenne pepper.
Swap mango with diced pineapple for a tropical twist.
Serve in mini avocado halves or on cucumber slices for bite-sized appetizers.

Storage

Stuffed avocados are best enjoyed immediately to maintain freshness and avoid browning. If you need to store leftovers, cover them tightly with plastic wrap and refrigerate for up to 1 day. To prevent browning, press the wrap directly onto the avocado’s surface and add a little extra lime juice before storing. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

The image shows eight avocado halves arranged on a white marbled surface, each filled with a colorful crab salad. The avocado layers include the dark green, thin outer skin, and a thick, smooth, light green inner flesh forming the base. The filling has chunks of white crab meat mixed with bright yellow mango pieces, red bell pepper squares, and green sliced scallions, with a light creamy texture, all sprinkled with a reddish spice on top. To the upper right corner, there is a white round bowl with yellow tortilla chips, adding extra texture and color contrast. The overall look is fresh, vibrant, and neatly arranged, with some scattered scallion slices on the marbled surface for decoration. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab filling in advance?

Yes, you can prepare the crab mixture up to a day ahead. Keep it refrigerated in an airtight container and gently stir before serving. Assemble the stuffed avocados just before serving to keep the avocados fresh.